Spinach and Goat Cheese Tartlets

Why I love this recipe (and you will too!)

1. Quick and easy – These spinach tartlets are simple to make; they are a make-ahead appetizer, freeze beautifully, and can be popped in the oven just before guests arrive.
2. Impressive – They make beautiful and festive finger foods and Christmas party appetizers.
3. Versatile—These spinach tartlets are scrumptious with the spinach filling, but you can also put just about anything in the phyllo shells, and they will look like an appetizer you have slaved over for hours.

Ingredient notes and simple substitutions:

Don’t let the number of ingredients dissuade you from making these tasty appetizers. This recipe comes together quickly.

• Goat cheese – adds a tangy, slightly tart, and creamy flavor to the filling. You can substitute feta cheese, which is tangy and salty, similar to goat cheese but a bit sharper.
• Spinach – a box of thawed frozen chopped spinach works best in this recipe.
• Phyllo (fillo) shells – Frozen, pre-baked mini fillo tartlet shells are the secret to this easy, mouth-watering appetizer’s success. If you have never used these delicious shells made from phyllo dough, you are in for a treat. These usually come with 15 shells per package and are fully baked when you buy them.
• Milk – adds moisture and contributes to a smooth, creamy filling. You can substitute heavy cream or half-and-half.
• Shallots and garlic – sautéing these together in butter softens their sharpness and brings out their natural sweetness and richness. You can substitute olive oil for the butter, finely chopped scallions for the shallots, and a quarter teaspoon of garlic powder for the garlic.
• Butter – is used to saute the shallots and garlic.
• Nutmeg, salt, pepper, white wine vinegar, and lemon zest – enhance the flavors of the ingredients, and the lemon zest adds a citrusy freshness.
• Eggs and flour – act as a binder to hold the filling ingredients together.
• Parmesan cheese – adds a nutty, salty flavor. Pecorino Romano or Asiago can be substituted.

Complete measurements can be found on the recipe card below.

Step-by-Step Guide to Making Spinach and Goat Cheese Tartlets:

1. Preheat your oven to 350°F.
2. Heat the butter in a 10-inch non-stick skillet over medium-low heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for one minute. 

3. Stir in the flour, add the milk and vinegar, cook for one minute, and whisk until smooth. Add the nutmeg, salt, pepper, goat cheese, and lemon zest and continue cooking and stirring until the cheese has melted.

4. Remove the skillet from the heat and allow to cool. Add the beaten egg and spinach and mix well.

5. Spoon about one tablespoon of filling into each tartlet shell and top with a small pinch of parmesan cheese. Fill the shells only ¾ full to prevent the mixture from bubbling over while baking. (Save the plastic container and box the shells came in.)

6. To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set and the cheese is melted.

7. Serve warm or at room temperature.

Serving and menu suggestions:

• Spinach and Goat Cheese Tartlets shine as the centerpiece of a holiday appetizer spread. Pair them with other festive finger foods like Cranberry Brie Bites, Bourbon Pecan Brie Bites, or Artichoke Stuffed Mushrooms.
• For a larger crowd, add Bacon Wrapped Shrimp or Crab Mornay to the menu. To impress your guests, add a Relish Tray or Christmas Charcuterie Board.

Recipe variations:

• This versatile holiday appetizer can be customized with bacon, sun-dried tomatoes, or sauteed mushrooms for added flavor and texture.
• Mix in Gruyère or blue cheese crumbles for another tangy variation.

How to make these spinach tartlets ahead:

• Once the tart shells are filled, before baking, return them to the plastic container they came in. Cover tightly with plastic wrap and put them back in the box. They can be kept in the refrigerator for up to 24 hours or in the freezer for one month.
• Right before you are ready to serve them, follow the directions for baking. If frozen, you may need to add a few minutes to the baking time.

How to store and reheat leftovers:

I hope you took my advice and saved the plastic container the shells came in and the box. If so, pop any leftover tartlets back in the container, cover them with plastic wrap, and put them back in the box. Store in the fridge for up to four days.

While they are best when consumed immediately after baking, they can be reheated on a baking sheet in a 350°F oven for about 7 minutes.

More party appetizers:

⭐ ⭐ ⭐⭐⭐ If you make this recipe for Spinach and Goat Cheese Tartlets, please leave a comment and give it a star rating. I would love to know how you liked it!